I heart salads. Here are some salads I’ve made. Enjoy! - Kate
Spinach, Feta, and Strawberry Salad
51g spinach
91strawberries
73g carrots
26g celery
39g tomatoes
23g greek yogurt
1 tsp Champagne Mustard
1/2 oz feta
Serves 1.
Blueberry and Goat Cheese Salad:
109g Spinach
36g Blueberries
40g Goat Cheese
19g Almonds
22g Onions
Serves 1.
Baked Goat Cheese and Balsamic Salad:
- 1 oz goat cheese rolled in breadcrumbs and baked in the oven for 6 min at 425 degrees
- 92g spinach
- 64g broccoli
- 29g tomato
- 2 stalks celery
- 109g carrot
- 89g yellow squash grilled in pan with a little oil/butter, pepper and salt
- balsamic vinegar to taste
Feta, Blueberry, and Tomato Spinach Salad
- 56g Spinach
- 107g Cherry Tomatoes
- 30g Blueberries
- 1 oz Feta Cheese
Serves 1.
Grilled Turnip and Radish Salad
- Salad Greens (probably about 3 cups)
- 1 oz feta
- 10g walnuts
- 5 medium turnips
- 7-10 small radishes
- 1 tbsp sugar (could sub for agave syrup, maple syrup, honey, or brown sugar)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Mix sugar, balsamic vinegar, and olive oil in pan. Cook on high heat until smoking. Lower heat, add slices of turnips and radishes. Let cook. Lower heat further and cover pan. Cook to taste. Add to greens, cover with walnuts and feta. Serves 1.
Salad Tips
- Mustard and yogurt mixed together make a low-cal, high flavor alternative to dressing.
- To-go containers are great for mixing salads.
- If you like a crisper salad, keep dressing separate until right before eating; if you like a little bit wilted salad (like me! I know I’m weird), mix in dressing and let sit.
- Different tastes and textures are key to a good salad. Surprise yourself with items you wouldn’t normally see in salads: granola, pretzels, fruit - the possibilities are endless!
- Keep in mind, some of the most fulfilling salads mix savory and sweet tastes.
May 11, 2008 at 12:57 pm
check out the Mary Salad…my mother’s day contribution to the salad blogging world!
May 11, 2008 at 1:00 pm
Awesome, will do, dd!